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Glazed Shrimp & Asparagus Recipe

Glazed Shrimp & Asparagus Recipe photo by Taste of Home

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With its spicy, Asian flavor, this shrimp and asparagus combo is excellent for a special occasion or a quick-fix weeknight dinner. -Joan Duckworth, Lee's Summit, Missouri

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Glazed Shrimp & Asparagus Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

8 ounces uncooked whole wheat angel hair pasta
1 tablespoon cornstarch
3/4 cup water
1 tablespoon soy sauce
1 tablespoon honey
1 pound uncooked large shrimp, peeled and deveined
3 teaspoons sesame oil, divided
1 teaspoon sesame oil
1 pound fresh asparagus, trimmed and cut into 2- to 3-in. lengths
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon sesame seeds

Directions

Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside.
In a large skillet or wok, stir-fry shrimp in 1 teaspoon peanut oil and the sesame oil until shrimp turn pink. Remove and keep warm.
Stir-fry asparagus in remaining peanut oil for 2 minutes. Add the ginger, garlic, pepper flakes and sesame seeds; stir-fry 2 minutes longer or until asparagus is crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Drain pasta; serve with shrimp mixture. Yield: 4 servings.

Cooking for 2: Glazed Shrimp & Asparagus For 2

Nutritional Facts 1 cup shrimp mixture with about 1 cup pasta equals 386 calories, 8 g fat (1 g saturated fat), 138 mg cholesterol, 376 mg sodium, 53 g carbohydrate, 8 g fiber, 29 g protein.

Originally published as Glazed Shrimp & Asparagus in Taste of Home October/November 2009, p59

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Glazed Shrimp & Asparagus

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Reviewed on Jun. 03, 2010 by bbac

This was excellant. Full of flavor and a big hit with our family.

Reviewed on Feb. 27, 2010 by kolega7

This receipe was very good and very easy to make. I think there is an error in the ingredients. In the directions it says "stir fry shrimp in 1 teaspoon of peanut oil". I think the 3 tsps. of seasame oil should have been peanut oil. But since I didn't have peanut oil, I used olive oil and I didn't use the gingerroot. It was quick to make which I love. I would double or even triple the sauce, since it is so good and the pasta seemed to soak it up.